Monday, April 7, 2008


The name comes from the Karpaty - Carpathian Mountains.
It's my BF favourite dessert.

250ml water,
125g margarin,
4-5 eggs depending on size,
1 cup of plain cream flour

In a saucepan bring water and margarine to boil. Add flour and mix. Keep boiling, stir for 5 minutes ( a layer at the bottom of the pan will form). allow to cool.
Add eggs and mix for 5 minutes using mixer until the dough is silky smooth.
Cover the bottom of baking tray with margarine and then spread the dough.

(Use big baking tray ~30x40cm to bake the dough at once or put half of the dough on a smaller a one, bake the first half and then repeat for the rest of dough)
Bake at 220oC for about 35minutes. Do NOT open the oven before as in stead of mountains you will get hills.

Once golden brown, take the pastry out and allow to cool. If using one big baking tray, cut the pastry in half. If using smaller tray, place the second half of dough in the over and bake for 35 minutes.

In the meantime prepare cream:
2 cups of milk (500ml),
2 big table spoons of cream plain flour,
2 big table spoons of potato flour,
3/4 cups of sugar,
1 dessert spoon of vanilla sugar,
1 egg yoke,
200g of butter (w/o salt).

In one glass of milk, stir both types of flour and egg yoke.
Slowly bring the second glass of milk to boil in a saucepan add sugar and vanilla sugar.
Once the sugar dissolves, add milk/ flour mixture and mix well. Bring to boil. Stir often or the milk will burn. Keep boiling for about 2 minutes, then allow to cool.
Add soft butter and whisk or use mixer until the cream is smooth.

Place cream on one of the pastry base, cover with second one. Decorate with icing sugar.


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